![DE-RECIPE-clafoutis-final](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-12/DE-RECIPE-clafoutis-final.png.jpg?itok=rjRnlHbB)
The traditional clafoutis with cherries is a must for the summer months! When it gets cooler outside, we like to bake it with sweet plums and figs, then enrich it with a little finely grated tonka bean, whose sweet, intense fragrance marries perfectly with the winter fruits. Perfect for an afternoon surprise visit.
Preparation time
Ingredients For
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x 4
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x 0.12
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x 3
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3 tbsp
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100 ml
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100 ml
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2 tbsp
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Preparation
1
All set?
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-step1.png)
2
Preheat the oven to 180 °C top/bottom heat or 160 °C fan oven. Thoroughly butter an ovenproof dish. Wash the plums and figs, halve and pit the plums and quarter the figs.
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-step2.png)
3
Finely grate the tonka bean.
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-step3.png)
4
Mix the eggs, tonka bean grate and sugar vigorously, then stir in the sour cream and cream. Refine with plum water if desired.
5
Arrange the fruit decoratively in the mould and pour the cream on top.
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-step4.png)
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-step5.png)
6
Cook in the oven (centre) for approx. 40 minutes until the cream has set.
Remove the mould, sprinkle the clafoutis with icing sugar and enjoy lukewarm or cooled.
![](/sites/tastefrance.com/files/2021-12/DE-RECIPE-clafoutis-final_0.png)
Contributor
![DE-author-veggielicious](/sites/tastefrance.com/files/styles/max_325x325/public/2021-11/DE-author-veggielicious.png.webp?itok=Ynp5Fuiv)
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